Not that this site isn't great for information, but you may want to check out the bbqforum.com. I read that page for years when I was learning to BBQ, and I'm sure you will get all the info you are looking for there.
I agree with BDL what exactly are you looking to cook and with what fuel? I love my Klose but in a restaurant setting feeding the fire every 1/2 hour might be to much. The gas fired with wood like the Ole Hickory/Southern Pride are used in many commercial settings. The FE series by Cookshack are good for a pellet unit but how much food are you going to need to cook at once?
I know a guy who ran a restaurant (Canyon City Barbeque in Azusa) off a big Klose until he could get his Southern Pride delivered and installed. He was a big deal on the KCBS circuit, Memphis in May, RibberFest, all those sorts of comps, plus some serious BBQ catering (or at least as serious as it gets in SoCal) and believe me -- he couldn't wait to switch. Heck, you might as wel go "open pit."
FWIW, the FE (Fast Eddy) and FEC series are pure wood burning -- and to my mind more comp and catering than purely restaurant. I know some people who did very well with (what I think was) an old 100 series Cookshack in a BBQ/soulfood operation (KC BBQ in Venice, CA) for years. But it was a fairly low volume operation.
Yes to the suggestion about looking in on the various BBQ forums and asking around there.
The more I think about the Cookshack, the more I think I'd rather have a rotisserie or convection cooker for any kind of serious BBQ operation. They're a lot more forgiving. Pure cabinet style pits are not perfect. They all have air flow issues -- the more heavily loaded the bigger the issues. This means either rotating the product or improvising cook times on the fly to adjust for load. Convection fans go a long way to solving the problem, but perhaps not as well as rotisserie racks.
If you're thinking of a somewhat portable unit, you might want to contact Backwoods Smokers. They're incredibly good units -- and are blowing away the Cookshacks on the comp circuit.
On the other hand, Cookshacks are really good for holding low, fish-smoking temps. If that's part of what you're thinking of doing, it could be the deal closer.
Hi im opening a restaurant in Mexico City that is turning to a BBQ restaurant, our menu will mainly consist of beefbrisket, pulled pork, beef ribs, baby back ribs and chicken the capacity of our restaurant is 150 pax per seating with an average of 350 pax on a high day and 200 pax on a low day I was thinking of getting one of the bigger southern pride rotisserie units but upon reading different threads have found out im better of with 2 smaller ovens with a cook - hold option in order to offset cook times. what unit(s) would you recommend taking into consideration that wood pellets are not the easiest thing to come by around this parts.
Brine using a curing solution like Morton Tender Quick. Anything with nitrites or nitrates will fake the nitrogen put out by burning wood. Be careful or the meat will taste and feel cured. I agree that it has little effect on taste whether the smoke ring is there or not, but the general public going to restaurants will look for it, because some guy on the Food Network mentioned it.